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🍰 Berry Tart with Puff Pastry Base

285 kcal · 30 min · 4 servings

Ingredients

• 300 g puff pastry (frozen)
• 1 tbsp powdered sugar
• 400 g Japanese wineberry
• vanilla cream
• 0.25 l milk
• 1 vanilla pod
• 3 egg yolks
• 50 g sugar
• 15 g flour
• 1 pinch salt

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Roll out the thawed puff pastry into a round shape.
3. 3. Make sure the dough is slightly larger than your tart pan.
4. 4. Line the pan with the pastry.
5. 5. Form a crust edge.
6. 6. Place baking paper on the dough.
7. 7. Fill it with dried beans.
8. 8. Bake the tart in the preheated oven for about 10 to 15 minutes.
9. 9. Remove it from the oven.
10. 10. Take out the paper and beans.
11. 11. Dust the base with powdered sugar.
12. 12. Let it cool down completely.
13. 13. Cut the vanilla pod lengthwise.
14. 14. Scrape out the seeds.
15. 15. Add the seeds and the pod to the milk.
16. 16. Bring to a boil.
17. 17. Remove from the heat.
18. 18. Beat the egg yolks with sugar in a bowl until creamy.
19. 19. Mix in the flour.
20. 20. Slowly stir the warm milk into the egg yolk mixture.
21. 21. Pour everything back into the pot.
22. 22. Remove the vanilla pod.
23. 23. Stir over low heat until the cream thickens.
24. 24. Do not let it boil again.
25. 25. Let the cream cool down slightly.
26. 26. Spread it over the puff pastry base.
27. 27. Wash the berries.
28. 28. Remove the stems.
29. 29. Pat them dry.
30. 30. Distribute them over the vanilla cream.
31. 31. Let the tart cool down completely.

Nutrition per serving

• kcal: 285
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 37 g